In this delicious eggplant pizza, roasted eggplant, tomato sauce, basil and melted cheese unite to create a tasty, keto and low carb pizza experience.
Olive oil spray
1large eggplant, unpeeled(1 1/4 lbs.)
1/2teaspoon Diamond Crystal kosher salt
1/4teaspoonfreshly ground black pepper
1/2cupmarinara sauce (I use Rao’s)
10large fresh basil leaves
1/2cuppart skim shredded Mozzarella
Preheat the oven to 500 degrees F. Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil cooking spray.
Slice the eggplant crosswise into 1/2-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper and garlic powder.
Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil and bake 10 more minutes.
Remove the pan from the oven. Switch the oven to broil, setting it on high. With a spoon, spread marinara sauce on each eggplant round. Top with a basil leaf and sprinkle with cheese, dividing the sauce, basil and cheese evenly among the eggplant slices.
Return the pan to the oven. Broil 2-3 minutes, keeping a close eye on them, just until cheese is melted and golden-brown. Let rest 5 minutes before serving.